Meal Kit

Salmon in Lemongrass-Ginger Broth

With Bok Choy and Shiitakes

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Fish (Salmon), Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

If cleanliness is next to godliness, then this Asian-inspired salmon dish is practically a deity. Lemongrass adds a wonderful aroma to a ginger broth infused with cilantro, green onion, and the gentle heat of a Fresno chile. Shiitake mushrooms and pan-roasted salmon take the umami-factor to the next level for an eating experience that is both nourishing and satisfying.

In Your Box (serves 2)

  • 1 Heads of Baby Bok Choy
  • 4 oz. Cilantro Sprigs
  • 1 Lime
  • 3 oz. Shiitake Mushrooms
  • 1 Red Fresno Chile
  • 2 Green Onions
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • Info
    1 Tbsp. Gluten-Free Minor's Vegetable Base
  • 1 Tbsp. Chopped Ginger
  • 1 Lemongrass, stalk
  • Info
    2 Salmon Fillets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Bring a medium pot with 3 cups of water to a boil. Thoroughly rinse produce and pat dry. Stem cilantro. Stem and slice mushrooms into 1/4" strips. Halve lime. Trim root end of baby bok choy, then cut into quarters lengthwise. Slice red Fresno chile into thin rounds. Cut lemongrass in half lengthwise. Be careful - lemongrass is very tough! Trim and thinly slice green onions on an angle (bias). Rinse salmon and pat dry.

  2. 2

    Prepare the Broth

    Reduce boiling water to a simmer and add vegetable base, lemongrass, half the green onion, half the cilantro, juice of the lime (reserving a small bit of juice for garnish), soy sauce, half the Fresno chile (to taste), and chopped ginger. Simmer for 10 minutes.

  3. 3

    Saute the Mushrooms

    Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and mushrooms and cook 4-5 minutes, or until browned. Season with a pinch of salt and pepper. Transfer to a plate and set aside. Wipe pan clean.

  4. 4

    Cook the Salmon

    Return pan used for mushrooms to medium-high heat. Season salmon with a pinch of salt and pepper. Add 1 tsp. olive oil to pan and cook salmon on each side for 4-5 minutes, or until browned, firm, and a minimum internal temperature of 145 degrees is reached.

  5. 5

    Cook the Bok Choy

    Bring broth to a low simmer. Add baby bok choy (reserve a few leaves for garnish) and let wilt for 1-2 minutes before serving.

  6. 6

    Plate the Dish

    Ladle broth with bok choy into a bowl. Add sautéed mushrooms and reserved bok choy leaves to the bowl. Add salmon, garnish with remaining Fresno chile (to taste), remaining cilantro, and remaining green onions. Finish with a squeeze of lime juice.

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